|
|
SEARCH RECIPES |
|
| |
|
| |
|
| |
|
SUBSCRIBE RECIPES |
|
| |
|
Subscribe FREE to receive periodic favourite recipes. |
|
|
|
|
| |
|
ASSOCIATES |
|
| |
|
| |
|
|
| |
|
Viennese Chocolate Fingers |
| |
|
| |
| Course |
Snack |
| Cuisine |
Unknown |
| Dish Type |
Cookies |
| Occasion |
Any |
| Submitted By |
Admin |
|
| Category |
Biscuits and sweet treats |
|
Method |
Bake |
|
Time |
20 mins |
|
Calories |
-- |
|
Serves |
8 |
|
|
|
|
| |
|
|
Ingredients : |
|
100g/4oz butter,
75g/3oz icing sugar,
175g/6oz self-raising flour, sifted,
25g/1oz cornflour,
200g/7oz dark chocolate (at least 70% cocoa solids) |
|
| |
|
| How to Prepare : |
|
• Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease two baking trays.
• Cream the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the flour and cornflour.
• Melt 75g/3oz dark chocolate in a heatproof bowl set over a pan of simmering water. Beat the chocolate into the biscuit dough.
• Put the mixture in a piping bag fitted with a large star nozzle, and pipe fingers about 5cm/2in long on the baking trays, leaving room for spreading. Bake in the oven for 12–15 minutes.
• Remove from the oven, and leave to cool slightly on the baking trays, then transfer to a wire rack and allow to cool completely.
• Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, and dip one end of each biscuit in the chocolate, allowing the excess to drip back into the bowl.
• Put the biscuits on a sheet of baking parchment, and leave to set before serving. |
|
| |
|
|
|
|
| |
|
|
|
LOGIN HERE |
|
| |
|
| |
|
ASSOCIATES |
|
| |
|
| |
|
| |
| INFORMATION |
|
|
|
| |
|
Add To Favorites
Post Comments
Email Recipe To A Friend
Print This Recipe